- 12 extra-large shrimp
- 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 quarts water
- 8 ounces orzo pasta
- 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
- 2 tablespoons extra-virgin olive oil
- 2 green onions, chopped
- 1 tablespoon white balsamic vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons honey mustard
- 2 tablespoons minced fresh basil
- salt and pepper to taste
- Peel shrimp, reserving the shells. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces.
- Bring water to a boil in a Dutch oven over high heat. Add shrimp shells, boil for 5 minutes, then strain out shells and discard. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve, and rinse in cold water.
- Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.